creamy-cheese-tortellini-with-asparagus-352311.json

{
    "directions": [
        "Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.",
        "Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.",
        "Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through."
    ],
    "ingredients": [
        "4 cups reduced-sodium chicken broth",
        "2 garlic cloves, smashed",
        "3 large thyme sprigs",
        "2 (2- by 1-inch) strips lemon zest",
        "1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini",
        "2 teaspoons cornstarch",
        "2/3 cup heavy cream",
        "1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally",
        "1/2 cup grated Parmigiano-Reggiano"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Pasta",
        "Kid-Friendly",
        "Quick & Easy",
        "Dinner",
        "Parmesan",
        "Asparagus",
        "Boil",
        "Gourmet",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Creamy Cheese Tortellini with Asparagus",
    "url": "http://www.epicurious.com/recipes/food/views/creamy-cheese-tortellini-with-asparagus-352311"
}